Preheat your oven to 425ºF.
Unroll the refrigerated pizza dough onto a cookie sheet lined with parchment paper.
With a pizza cutter, cut the dough lengthwise into twelve long strips. Then, cut each of those strips in half to create twenty-four strips.
Bake the dough in the preheated oven for ten minutes.
Remove the breadsticks from the oven. Spread the prepared pesto generously on top.
Top with the smoked gouda and mozzarella cheese.
Return to the oven and bake for an additional five minutes.
Allow to cool for a minute, then cut them apart and serve warm.
